School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
Adv Colloid Interface Sci. 2023 Aug;318:102965. doi: 10.1016/j.cis.2023.102965. Epub 2023 Jul 17.
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
由于微生物的入侵导致食品安全受到威胁和恶化，这给食品工业带来了经济损失和食源性疾病；因此，在考虑到化学合成防腐剂的安全性的情况下，迫切需要开发天然食品防腐剂。由于肉桂精油（CEO）具有出色的抗氧化和抗菌性能，因此被认为是一种很有前途的天然防腐剂。然而，CEO 的溶解度低且容易降解，限制了其在食品产品中的应用。因此，已经开发了一些包封和传递系统，以提高 CEO 在食品保鲜应用中的效率。这项工作讨论了 CEO 的化学和技术功能特性，包括其关键成分和抗氧化/抗菌特性，并总结了 CEO 在食品保鲜应用中的包封和传递系统的最新进展。由于 CEO 目前被添加到大多数用于食品保鲜的生物聚合物薄膜/涂层（BFC）中，因此大多数研究表明，包封系统可以提高含有 CEO 的 BFC 的食品保鲜性能。已经证实，各种传递系统可以提高 CEO 的稳定性和控制释放性能，从而增强其延长食品保质期的能力。这些包封技术包括喷雾干燥、乳液系统、复合凝聚（纳米沉淀）、离子凝胶化、脂质体、包合络合（环糊精、二氧化硅）和静电纺丝。
